This Instant Pot Kielbasa Cabbage Potato Soup is a wholesome, flavorful, and easy-to-make dish perfect for busy weeknights. Packed with smoky kielbasa, tender cabbage, creamy potatoes, and aromatic seasonings, this soup delivers a rich taste with minimal effort. The Instant Pot helps infuse deep flavors in a fraction of the time, making this a go-to recipe for cozy dinners. Whether you’re looking for a comforting meal on a chilly evening or a quick family-friendly dish, this soup is sure to satisfy.
Ingredients:
- 1 lb kielbasa sausage, sliced
- 1 small head of cabbage, chopped
- 4 medium potatoes, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon olive oil
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 bay leaf
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Ingredients: Slice the kielbasa into bite-sized rounds, chop the cabbage into small pieces, dice the potatoes, mince the garlic, and chop the onion, carrots, and celery.
- Sauté the Kielbasa: Set the Instant Pot to “Sauté” mode and add the olive oil. Once hot, add the sliced kielbasa and cook for about 3-4 minutes until browned. Remove the kielbasa and set it aside.
- Sauté the Aromatics: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 2-3 minutes until the vegetables begin to soften and the onions turn translucent.
- Deglaze the Pot: Pour in 1 cup of water and use a wooden spoon to scrape off any browned bits stuck to the bottom. This enhances flavor and prevents the burn warning.
- Add the Ingredients: Return the kielbasa to the pot and add the diced potatoes, chopped cabbage, chicken broth, smoked paprika, dried thyme, black pepper, salt, bay leaf, and red pepper flakes (if using). Stir everything well to combine.
- Pressure Cook the Soup: Secure the Instant Pot lid and set the valve to the “Sealing” position. Select “Pressure Cook” or “Manual” mode and set the timer for 8 minutes on high pressure.
- Natural Release: Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
- Stir and Serve: Open the lid, give the soup a gentle stir, and discard the bay leaf. Taste and adjust seasoning if needed.
- Garnish and Enjoy: Ladle the soup into bowls and sprinkle with freshly chopped parsley for added freshness. Serve hot with crusty bread or a side of buttered rolls.